Lebanese Potatoes with Cilantro Batata Bi Kizbara
Bring bold Middle Eastern flavors to your table with Lebanese Potatoes with Cilantro (Batata Bi Kizbara), a classic side dish that’s irresistibly crispy, zesty, and fragrant. Golden-fried potato cubes are coated in a vibrant mixture of fresh cilantro, garlic, and aromatic spices like cumin and coriander, with a hint of citrusy brightness from freshly squeezed lemon juice. The optional addition of red chili flakes adds just the right amount of heat, making this dish as customizable as it is flavorful. Perfect as a side or appetizer, this quick and easy recipe comes together in under 30 minutes, delivering a delicious, vegan-friendly option that pairs beautifully with grilled meats, salads, or pita bread. Whether you're cooking up a Lebanese feast or simply looking for a crave-worthy potato recipe, Batata Bi Kizbara is a must-try!
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Recipe Information
Ingredients
- 4 medium (about 800 g total) Potatoes
- 4 tablespoons Olive oil
- 5 cloves (minced) Fresh garlic
- 1 bunch (finely chopped, about 1 cup) Fresh cilantro
- 1 teaspoon Ground coriander
- 0.5 teaspoons Cumin
- 0.5 teaspoons Red chili flakes (optional)
- 2 tablespoons Lemon juice
- 1 teaspoons (or to taste) Salt
- 0.5 teaspoons (or to taste) Black pepper
Instructions
Peel and chop the potatoes into small bite-sized cubes, about 1 to 1.5 inches in size. Rinse the cubes under cold water to remove excess starch, then pat them dry with a clean kitchen towel.
Heat 3 tablespoons of olive oil in a large non-stick skillet over medium-high heat. Once hot, add the potato cubes, ensuring they are spread out in a single layer. Fry the potatoes, stirring occasionally, for 15-20 minutes until golden brown and crispy on the outside and tender inside. Adjust the heat if needed to prevent burning.
While the potatoes cook, heat the remaining 1 tablespoon of olive oil in a smaller pan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and lightly golden (be careful not to burn it).
Add the chopped cilantro, ground coriander, cumin, and red chili flakes (if using) to the garlic. Sauté the mixture for another 1-2 minutes until the cilantro wilts and releases its aroma. Remove from heat.
Once the potatoes are cooked, season them with salt and black pepper and toss gently. Add the cilantro and garlic mixture to the potatoes and stir to coat them evenly.
Drizzle the lemon juice over the potatoes, toss again, and adjust salt and pepper to taste.
Transfer the Batata Bi Kizbara to a serving dish, garnish with extra chopped cilantro if desired, and serve warm as a side dish or appetizer.
Nutrition Facts
Calories |
3536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.1 g | 78% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2712 mg | 118% | |
| Total Carbohydrate | 687.8 g | 250% | |
| Dietary Fiber | 73.8 g | 264% | |
| Total Sugars | 38.7 g | ||
| Protein | 82.9 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 574 mg | 44% | |
| Iron | 38.5 mg | 214% | |
| Potassium | 17526 mg | 373% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
